I can teach cooking to having 8 years of experience and I like to teach people

Supervising food quality, production and costs. The ability to quickly and authoritatively delegate tasks to kitchen personnel, on charge for the majority of duties and responsibilities of the chefs, such as stock, kitchen staff management -Able to cook fish and meat and managing the grill -Responsible utensils and kitchen equipment, including cold storage -Preparation of main courses and starters -Help in the storage of supplies on the shelves, pantries and refrigerator -Control of food in the pantry, evaluate any products expiring and always checking stock rotation -In charge of placing orders and closing and opening daily checks of the kitchen